Steamed Halibut Fillet with Ginger and Scallions Recipe by Chef Jet Tila | Yummly
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Steamed Halibut Fillet with Ginger and Scallions

CHEF JET TILA(10)
Justus Gochenour: "This was easy enough to follow and turned out rea…" Read More
15Ingredients
45Minutes
500Calories
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Description

Ever heard of the "blades of grass" cut? You'll learn this technique and more when making this fragrant Chinese dish that uses Jet's quick oven-steaming method — no special equipment required.

Ingredients

US|METRIC
4 SERVINGS
  • 4 baby bok choy
  • 3 scallions
  • 2 inches fresh ginger
  • 3 Tbsp. lite soy sauce
  • 4 Tbsp. water
  • 1 Tbsp. chicken bouillon powder
  • 1 tsp. toasted sesame oil (for sauce)
  • 2 tsp. sugar
  • vegetable oil cooking spray
  • 2 1/2 lb. halibut fillets (patted dry)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 4 chinese black mushrooms (dried, soaked in warm water until soft then sliced thin, or fresh shiitake mushrooms, sliced)
  • 2 Tbsp. canola oil
  • 2 Tbsp. toasted sesame oil (for fish)
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    NutritionView More

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    500Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories500Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol90mg30%
    Sodium1410mg59%
    Potassium2000mg57%
    Protein66g129%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A230%
    Vitamin C180%
    Calcium40%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Justus Gochenour 6 months ago
    This was easy enough to follow and turned out really good! As others have said, I also had to cook mine closer to 30 minutes and I used a glass baking dish. This is a very light but good flavored dish and the ginger really does take away a lot of the “fishy” flavor. I’m not a huge fan of fish but this I would eat again!
    Rummel 7 months ago
    The dish was perfect for my husband! He dislikes the fishy taste of fish and seafood. Adding ginger root made him enjoy the dish without having to add tartar sauce! Also, the plastic wrap, to my surprise, did not melt to the baking dish! I am looking forward to learning new techniques to make more delicious and diverse meals! #cookingfor2
    Emily 8 months ago
    I really wanted to give this recipe a higher rating because the flavors and textures are to die for, and I'm sure that if you make it with proportions that the chef demonstrates with in the videos, it should be fine. However, if you use the proportions from the WRITTEN instructions, you end up with this enormous amount of food that you can't really fit into the pan in the way shown, and which will not cook in that amount of time. First, this is not 4 servings, it's closer to 6, so bear that in mind. Second, in order to nestle the fish into the greens the way the chef shows, you will need something like an extra large rib roast pan, and even that might not be big enough. Otherwise, you'll have to pile all of the vegetables on top, which results in a different cooking time and taste since the vegetables can't really soak in the juices. After over 30 minutes of cooking and even raising the temperature for the final 10 minutes, we ended up having to take the vegetables out and roast the halibut by itself at 400 for another 10 minutes. That said, the recipe is absolutely delicious if you're willing to mess around with the proportions to get it right. I strongly recommend cutting the portions in 1/2 when trying this for the first time.
    jackson 9 months ago
    turned out amazing.. What flavor it had didn't disappoint at all.
    Hsu a year ago
    Very testy. I used founder fish instead, it turn out great!
    maria lucena a year ago
    It was easy. I’ll continue to practice.
    Extremely Well and tasty. Needed to cook for 30 minutes not 20
    Henderson 2 years ago
    great dish, easy gto make.
    Jen P 2 years ago
    New regular dinner for us! Have made it a few times and it so tasty and simple. I have never managed to use the plastic wrap without it melting. Error on my part I am sure. Now I just tightly wrap with aluminum foil only and it always tastes great. A couple of times I have not had baby bok choy on hand so have used other greens instead. Belgian endive works especially well.
    Watts 2 years ago
    Pretty tasty and we learned a few things from the video, too. It took 35 min to steam the fish, but maybe because we had to use a skillet, since there was no baking dish available in our rental unit.

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